Mini bites of authentic southwest flavor.  Try baking our Jalapeno & Cheddar Corn Bread in little muffin tins.

You Will Need:
1 Box Firenza Jalapeno & Cheddar Corn Bread Mix
1 cup milk
2 eggs
1/2 cup oil or melted butter

1. Heat oven to 350°. While oven is pre-heating, grease 8″x8″x2″ baking pan.

2. Blend milk, eggs, oil and mix together in a large bowl. Stir until moistened, about 30 seconds.

3. Spoon batter into 24 mini muffin cups about ¾ full.

4. Bake 13-17 minutes. Remove from oven. Let cool before serving.

tags: corn bread - jalapeno - cheddar - cornbread muffin - mini muffin - recipe

Great for taking to your next potluck, our corn bread mix recipe can easily be baked in muffin cups. For a flavorful twist try them with jalapeno jelly.

You Will Need:
1 Box Firenza Traditional Sweet Corn Bread Mix
1 cup milk
2 eggs
1/2 cup oil or melted butter
 
1. Heat oven to 375°. While oven is pre-heating, grease 8″x8″x2″ baking pan.

2. Blend milk, eggs, oil and mix together in a large bowl. Stir until moistened, about 30 seconds.

3. Spoon batter into 12 standard muffin cups, about 2/3 full.

4. Bake 17-22 minutes.

5. Remove from oven. Let cool before serving.

tags: corn bread - muffin - cornbread muffin - recipe

   

 

Jalapenos, cheddar cheese, and sun-dried tomatoes in a jumbo muffin.  If that doesn’t get your mouth watering, nothing will. 

You Will Need:
1 Box Firenza Jalapeno & Cheddar Corn Bread Mix
1 cup milk
2 eggs
1/2 cup oil or melted butter

1. Heat oven to 350°. While oven is pre-heating, grease 8″x8″x2″ baking pan.

2. Blend milk, eggs, oil and mix together in a large bowl. Stir until moistened, about 30 seconds.

3. Spoon batter into 6 jumbo muffin cups, about 2/3 full. 

4. Bake 20-24 minutes. Remove from oven. Let bread cool before serving.

tags: corn bread - jalapeno - cheddar - cornbread muffin - jumbo muffin - recipe

Corn bread isn’t just a dinner food. In fact, you can make our jumbo-sized muffins and have them for breakfast. Better than corn flakes! 

You Will Need:
1 Box Firenza Traditional Sweet Corn Bread Mix
1 cup milk
2 eggs
1/2 cup oil or melted butter 

1. Heat oven to 375°. While oven is pre-heating, grease 8″x8″x2″ baking pan. 

2. Blend milk, eggs, oil and mix together in a large bowl. Stir until moistened, about 30 seconds. 

3. Spoon batter into 24 mini muffin cups, fill about ¾ full. 

4. Bake 13-17 minutes. 

5. Remove from oven. Let cool before serving.  

tags: corn bread - cornbread muffin - jumbo muffin - recipe

Just about any bread recipe that you can bake in a cake pan, can be baked in muffin tins and our Jalapeno & Cheddar Corn Bread is no exception.

You Will Need:
1 Box Firenza Jalapeno & Cheddar Corn Bread Mix
1 cup milk
2 eggs
1/2 cup oil or melted butter

1. Heat oven to 350°. While oven is pre-heating, grease 8″x8″x2″ baking pan. 

2. Blend milk, eggs, oil and mix together in a large bowl. Stir until moistened, about 30 seconds. 

3. Spoon batter into 12 standard muffin cups, about 2/3 full. 

4. Bake 17-22 minutes. Remove from oven. Let bread cool before serving. 

tags: corn bread - jalapeno - cheddar - cornbread muffin - recipe

Here’s a great idea that we got from a customer.  Make a batch of our sweet cornbread in mini muffin cups.  Throw them into a Ziploc or other plastic container and take them with you on your next outing.

You Will Need:
1 Box Firenza Traditional Sweet CornBread Mix
1 cup milk
2 eggs
1/2 cup oil or melted butter

1. Heat oven to 375°. While oven is pre-heating, grease 8″x8″x2″ baking pan.

2. Blend milk, eggs, oil and mix together in a large bowl. Stir until moistened, about 30 seconds.

3. Spoon batter into 24 mini muffin cups about ¾ full.

4. Bake 13-17 minutes. Remove from oven. Let cool before serving.

tags: corn bread - cornbread muffin - mini muffins - recipes - cornbread recipe

Living in the Rocky Mountain States should be nothing but pleasure.  Our cornbread recipe can be easily adapted to bake perfectly at higher altitudes.

You Will Need:
1 Box Firenza Traditional Sweet Cornbread Mix
2 tsp all-purpose flour
1 cup milk
2 eggs
1/2 cup oil or melted butter

1. Heat oven to 375°. While oven is pre-heating, grease 8″x8″x2″ baking pan.

2. Blend milk, eggs, oil flour and mix together in a large bowl.
Stir until moistened, about 30 seconds.

3. Empty batter into greased baking pan.

4. Bake 25-30 minutes. Remove from oven. Let bread cool before serving.

tags: corn bread - high altitude - recipe

Use Firenza’s Traditional Sweet Cornbread mix as a basis for your Thanksgiving stuffing. Dee-lish! Also makes a great side dish for ANY time of year.

You Will Need:

1 box Firenza Traditional Sweet Corn Bread mix
4 stalks of celery chopped or cut into very small pieces
4 cloves of crushed garlic
3 Tbsp olive oil (you can substitute melted butter)
(Optional) 1 chopped onion
(Optional) 1 lb of browned ground sausage (pre-cooked before adding to recipe)
1 Tbsp fresh (or dried) chopped sage
2 tsp fresh (or dried) chopped rosemary
2 tsp fresh (or dried) chopped tarragon
1 Tbsp fresh (or dried) thyme
3/4 tsp salt or your favorite seasoning salt (use slightly less if you use the sausage option)
2/3 cup dried chopped dates
1 cup of chicken broth
(Optional) 1 cup chopped pecans

1. Make the corn bread according to box.

2. (Optional) Brown the sausage and drain all fat. Set aside.

3. Once the baked corn bread has cooled, remove it from the pan.

4. Cut the bread into 1” cubes.

5. Place the corn bread cubes on a baking sheet or cookie pan.

6. Bake the bread cubes in a 350˚ oven for 20 minutes or until the bread pieces become more firm and dry. Remove from the oven and set aside.

7. In a large skillet, sauté the celery, (optional onion) and the garlic together using the olive oil or butter.

8. Add the sage, tarragon, rosemary, thyme and salt to the celery mixture. Mix together thoroughly.

9. Add the dates to the celery mixture.

10. (Optional) Add the nuts to the celery mixture.

11. (Optional) Add the cooked ground sausage.

12. Turn the heat to low for 5 minutes.

13. Remove from the heat.

14. Place 1/2 of the corn bread cubes into a large bowl.

15. Add 1/2 of the herbed celery mixture to the bread cubes and mix together.

16. Add 1/2 C of chicken broth and mix.

17. Add the remaining cubes and the remaining herb mixture. Add 1/2 C more of broth so that the mixture is an even consistency. If the mixture seems too dry, add more broth.

18. Stuff the turkey. Depending upon the size of your turkey, you may have stuffing left over. Place extra stuffing into a casserole dish with a little more broth and bake covered for 30 minutes at 325˚. Serve when hot!

[Techtags: stuffing, dressing, cornbread stuffing, corn bread, recipe]

A simple modification to our cornbread recipe should solve any problems you may have when cooking at a high altititude. The secret? When blending your ingredients just add 2 teaspoons all-purpose flour.